I absolutely love this Chicken Chili Verde Recipe because it’s bursting with fresh, zesty flavors from charred tomatillos and peppers, balanced perfectly with tender, juicy chicken thighs. When I first tried it, I was blown away by how simple ingredients turn into a cozy, bright, and vibrant dish that my whole family goes crazy for. Stick around, because I’m sharing all my tips to make sure your Chicken Chili Verde comes out just as amazing as mine!
Why You’ll Love This Recipe
- Bold, Fresh Flavors: Roasted tomatillos and peppers bring a smoky brightness you won’t find in canned sauces.
- Easy Weeknight Friendly: Minimal prep and a one-pot simmer means less cleanup and more time to enjoy.
- Versatile Meal: Use it on its own, as tacos, or even with rice – it’s a crowd-pleaser every time.
- Family Approved: My kids love the mild heat and fresh cilantro garnish – yours will too!
Ingredients You’ll Need
The magic of this Chicken Chili Verde Recipe really starts with fresh produce and simple pantry staples. Using fresh tomatillos and a mix of peppers creates layers of flavor that store-bought verde sauces can’t match. When shopping, pick firm tomatillos with bright green husks and fresh cilantro for the best taste.
- Tomatillos: These little fruits bring the tangy base and a bright green color to your chili; look for firm, unblemished ones.
- Poblano Peppers: Mild in heat, poblano adds a smoky depth when roasted.
- Anaheim Peppers: Slightly sweet and mild, they balance the heat without overpowering it.
- Jalapeño Pepper: Adds just the right kick – adjust according to your heat preference.
- Yellow Onion: Sautéing the onions softens their sharpness and adds sweetness.
- Garlic Cloves: Roasting garlic mellow out the raw pungency for a deeper flavor.
- Cilantro: Fresh and herbaceous, it finishes the dish beautifully.
- Lime Juice: Brightens and balances all the rich flavors.
- Ground Cumin: Adds a warm earthiness that ties the spice blend together.
- Kosher Salt & Black Pepper: Essential for seasoning to taste.
- Chicken Stock: Helps blend the sauce and adds savory depth.
- Chicken Thighs (boneless, skinless): I prefer thighs because they stay juicy and tender during simmering.
Variations
I love tweaking this Chicken Chili Verde Recipe depending on the season or what’s in my pantry. Feel free to make it your own – I promise it’s hard to go wrong with this base!
- Spicy Upgrade: Once, I added extra jalapeños and a chipotle pepper in adobo for a smoky heat that had everyone reaching for water (and seconds!).
- Vegetarian Version: Swap chicken with cubed roasted potatoes or cauliflower for a plant-based twist I’ve enjoyed with friends.
- Slow Cooker Adaptation: You can brown the chicken first, then dump everything into a slow cooker on low for 4-6 hours – perfect when you want to set it and forget it.
- Extra Garnishes: Try sliced radishes or pickled red onions if you want some crunch and tang.
How to Make Chicken Chili Verde Recipe
Step 1: Roast Your Veggies to Build Flavor
Pop your husked and halved tomatillos, poblano, anaheim, jalapeño peppers, and unpeeled garlic cloves onto a foil-lined baking sheet. Place it under the broiler for about 10 minutes or until the tomatillos and peppers get nice char marks. This roasting step is key because it brings a smoky depth and balances the tartness of the tomatillos. Keep an eye on the garlic—you want it softened, not burnt.
Step 2: Steam and Peel the Peppers
Transfer the roasted poblano and jalapeño peppers to a bowl, cover tightly with plastic wrap to let them steam for 10 minutes—this loosens the skins. Afterwards, peel off the skin and discard it. Leaving the tomatillos and garlic on the baking sheet for now is essential to retain their juiciness and aroma.
Step 3: Blend the Verde Sauce
In a blender, combine the roasted tomatillos with all their juices, peeled garlic cloves, peeled peppers, fresh cilantro, lime juice, cumin, salt, pepper, and chicken stock. Blend until smooth and well combined. This sauce is the soul of your Chicken Chili Verde, so taste it here and adjust seasoning if you want.
Step 4: Sear the Chicken and Simmer
Season chicken thighs generously with salt and pepper. Heat olive oil in a large heavy-bottom skillet or Dutch oven over medium-high heat and sear the chicken on both sides until golden brown. This step locks in juices and creates a savory crust. Add sliced onions, sauté for a few minutes until soft, then pour in the blended verde sauce. Bring everything to a boil, then lower heat to medium, cover, and simmer for 20-30 minutes. The chicken will cook through and become tender enough to shred easily with a fork.
Step 5: Serve and Garnish
Serve your Chicken Chili Verde in shallow bowls with crunchy tortilla chips on the side. Top with tons of chopped fresh cilantro for that bright, fresh finish my family loves. If you want, squeeze an extra lime wedge on top for a zesty bite.
Pro Tips for Making Chicken Chili Verde Recipe
- Char Carefully: Watch your broiler closely to avoid burning the veggies—they should be blackened but not burnt to bitterness.
- Peel the Peppers: Steaming and peeling the poblano and jalapeño peppers removes the bitterness of the charred skin and smooths texture.
- Use Thighs for Juiciness: Boneless, skinless chicken thighs stay tender and flavorful during simmering better than breasts.
- Adjust Seasonings at the End: Always taste before serving and tweak salt, lime, or heat to your preference for a perfectly balanced dish.
How to Serve Chicken Chili Verde Recipe
Garnishes
I always pile on fresh cilantro—it adds a lovely herbal punch that complements the tangy sauce beautifully. A squeeze of lime on top brightens every bite. Sometimes, I add diced avocado or crumbly queso fresco to make it even more indulgent. For some extra color and mild crunch, sliced radishes are a fun touch that my family really enjoys.
Side Dishes
This Chicken Chili Verde pairs perfectly with warm corn or flour tortillas, Spanish rice, or even a side of black beans. I often serve it with crunchy tortilla chips for dipping, which adds a fun textural contrast and soaks up all the delicious sauce.
Creative Ways to Present
For special dinners, I’ve served this Chicken Chili Verde over creamy Mexican street corn salad or in warm taco shells piled high with pickled onions and a drizzle of crema. It also makes a killer burrito filling if you like to prep ahead for a casual, handheld meal. Trust me, this sauce shines in so many applications.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so it tastes even better the next day. Just be sure to cool it completely before refrigerating so you keep the sauce fresh and vibrant.
Freezing
This Chicken Chili Verde freezes beautifully. I portion it into freezer-safe containers or bags and keep it for up to 3 months. When you’re ready, thaw overnight in the fridge for the best texture.
Reheating
I reheat leftovers gently on the stovetop over medium-low heat, adding a splash of chicken stock or water if the sauce thickened too much. This keeps the chicken tender and the sauce smooth. Microwave works too—just heat in short bursts and stir to avoid drying out.
FAQs
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Can I use chicken breasts instead of thighs in this Chicken Chili Verde Recipe?
You can, but chicken thighs remain my favorite here because they stay juicy and tender even after simmering in the sauce. If you use breasts, watch the cooking time closely to avoid drying them out—consider cutting them into smaller pieces for quicker cooking.
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Is it necessary to peel the roasted poblanos and jalapeños?
Yes! Peeling removes the tough, charred skins that can be bitter and chewy. Steaming the peppers after roasting makes peeling much easier and improves the final texture of the sauce.
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How spicy is this Chicken Chili Verde Recipe?
It has a mild to medium heat thanks to the mix of poblano, Anaheim, and jalapeño peppers. If you prefer it milder, reduce or omit the jalapeño. For more heat, add extra jalapeños or a chipotle pepper. You control the spice level easily!
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Can I make this recipe in a slow cooker?
Absolutely! Sear the chicken thighs first to lock in flavor, then combine all ingredients in your slow cooker. Set on low for 4-6 hours and you’ll have tender, flavorful Chicken Chili Verde with minimal effort.
Final Thoughts
I can’t recommend this Chicken Chili Verde Recipe enough. It’s fresh, comforting, and so full of flavor that every time I make it, friends and family ask for the recipe. What I love most is how approachable it is—you don’t need fancy ingredients or complicated steps, just fresh produce, a little patience, and love. Give it a try this week, and I’m sure you’ll be adding it to your regular dinner rotation just like I did!
Print
Chicken Chili Verde Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
Chicken Chili Verde is a vibrant and flavorful Mexican-inspired stew featuring tender chicken thighs simmered in a tangy and smoky tomatillo and roasted pepper sauce. Perfectly balanced with fresh lime, cilantro, and a blend of mild to moderate heat from poblano, anaheim, and jalapeño peppers, this dish offers a comforting meal served with crunchy tortilla chips and fresh herbs.
Ingredients
Vegetables and Herbs
- 2 pounds tomatillos, husked and halved
- 3 poblano peppers, halved
- 2 anaheim peppers, halved
- 1 jalapeño pepper, halved
- 1 yellow onion, thinly sliced
- 6 garlic cloves, whole and unpeeled
- 1 bunch cilantro, stems removed
- 1 lime, juiced
Meat
- 1 ½ pounds boneless, skinless chicken thighs
Pantry and Seasonings
- 2 teaspoons ground cumin
- Kosher salt, to taste (about 2 teaspoons total)
- Freshly ground black pepper, to taste (about 2 teaspoons total)
- 1 cup chicken stock
- 2 tablespoons olive oil
Instructions
- Roast and char the vegetables: Preheat your oven to broil and line a large baking sheet with foil. Place the tomatillos cut side down, poblano peppers, anaheim peppers, jalapeño, and unpeeled garlic cloves on the baking sheet. Broil for about 10 minutes or until the tomatillos and peppers develop a charred, smoky exterior.
- Steam and peel peppers: Transfer the roasted poblano and jalapeño peppers into a glass bowl and cover tightly with plastic wrap to steam for 10 minutes. This resting period makes peeling easier. After steaming, remove their skins and discard them. Leave the tomatillos and garlic cloves on the baking sheet.
- Blend the sauce: In a blender, combine the roasted tomatillos with their juices, peeled garlic cloves, roasted and peeled poblano and jalapeño peppers, anaheim peppers, cilantro, lime juice, ground cumin, kosher salt, black pepper, and chicken stock. Blend until the mixture is smooth and well combined.
- Season and sear the chicken: Pat the chicken thighs dry and season generously with about 1 teaspoon kosher salt and 1 teaspoon ground black pepper. Heat 2 tablespoons of olive oil in a large heavy-bottom skillet or Dutch oven over medium-high heat. Add the chicken and sear on both sides until golden brown, about 3-4 minutes per side.
- Sauté the onions and simmer: Add the thinly sliced onions to the skillet with the chicken and sauté for 2-3 minutes until slightly softened. Pour the blended tomatillo sauce over the chicken and onions. Bring the mixture to a boil, then reduce heat to medium. Cover the skillet and let it simmer gently for 20-30 minutes until the chicken is fully cooked and tender enough to shred with a fork.
- Adjust seasoning and serve: Taste the chili verde and adjust salt and pepper as needed. Serve hot in bowls, garnished with fresh cilantro and accompanied by crunchy tortilla chips for dipping.
Notes
- For a milder chili verde, reduce or omit the jalapeño pepper.
- Use boneless, skinless chicken thighs for the best texture and flavor as they stay tender and juicy.
- If you prefer a chunkier sauce, pulse the blender a few times instead of pureeing completely.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- If you don’t have anaheim peppers, substitute with more poblano or mild green chilies.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 85 mg
